Masal Vada Kurma

Masal Vada Kurma Ingredients:

Kurma ingredients:

1. Onion- 1 sliced
2. Tomato-1/2chopped
3. Ginger – 1 inch piece
4. Garlic - 3
5. Green chillis-6
6. Garam masala powder-1tsp
7. Turmeric-1/4tsp
8. Grated coconut-2tbsp
9. Green chillis-6
10. Fennel seeds (sompu)-1/2tsp
11. Salt to taste
Masal vada ingredients:
1. Channa dal – 2 cups
2. Green chillies – 2
3. Red chillies – 2
4. Fennel seeds – 1 tsp
5. Ginger - small piece
6. Coriander seeds – 1 tsp
7. Onion – 1 (finely chopped)
8. Coriander leaves – few (chopped)
9. Curry leaves – few (chopped)
10. Salt – to taste
11. Oil – for deep frying

Masala Vada Kurma Preparation:

Take a pan and heat with 2 tbsp of oil.

Fry onions and green chillies together in oil.

Then make a paste with fried onions, green chillies, ginger and garlic.

Keep aside.

Again make a paste with coconut and fennel seeds (sompu).

Now heat the same pan with 4 tsp of oil and add the ground onion paste and fry well.

Then add the coconut paste and chopped tomatoes.

Fry until the raw smell disappears.

Add turmeric powder, garam masala and salt.

Combine well.

Now add 1 or 2 cups of water.

Cover with a lid and cook for 10 mins.

Then add the fried masal vada.

Serve with plain white rice, Roti, Paratha, etc...

Masal vada preparation:

Soak the dal for 2 hours.

Wash and drain the water.

Grind channa dal along with red chillies, coriander seeds, ginger and salt.

Grind coarsely and keep it aside.

Mix with chopped onions, chopped green chillies, coriander leaves, curry leaves and fennel seeds.

Adjust the salt.

Heat oil in a pan Take a lemon size ball of batter and flatten it with your palms on a plastic sheet.

Drop the flattened balls into the oil and fry until it turns into light golden brown colour.

Drain the excess oil.

Add the fried vadas in kurma directly.

Mushroom masala

Mushroom masala ingredients:

1. Mushrooms - 1 small box
2. Onion- 1 sliced
3. Tomato puree - 1/2 small cup
4. Ginger - 1"
5. Garlic - 3 flakes
6. Red chilli powder - 1 tsp
7. Coriander powder - 1 tsp
8. Turmeric powder - 1/4 tsp
9. Garam masala - 1 tsp
10. Cinnamon - 1"
11. Cardamom - 2 pods
12. Cloves - 2
13. Coriander leaves - for garnishing
14. Oil- 1 tbsp
15. Salt - to taste

Mushroom masala preparation:

Clean, wash and slice the mushrooms and keep aside.

Take a pan and heat with oil.

Add sliced onion and saute till they become transparent.

Remove from heat and allow it to cool for sometime.

Then make a paste and keep aside.

Then heat the same pan with remaining oil.

Add cinnmon, cardamom and cloves.

When they start to crackle add the onion paste.

Saute for few mins, add tomato puree and again saute for few mins or the oil separates from the mixture.

Then add ginger garlic paste and saute till the raw smell disappears.

Add chilli powder, coriander powder and turmeric powder, saute for a min.

Now add sliced mushrooms, little quantity of water and required quantity of salt and garam masala powder.

Combine well and cover with a lid.

Cook on low flame till the mushrooms become tender.

Finally garnish with coriander leaves and serve hot with roti, paratha etc...

Gutti vankaya

Gutti vankaya ingredients:

1. Brinjal – 7 (medium size)
2. Tamarind – small lemon size
3. Red chilli powder – 2 tsp
4. Turmeric powder – ¼ tsp
5. Mustard seeds – ½ tsp
6. Curry leaves – 10
7. Salt – to taste
8. Oil – 5 tbsp

Paste ingredients:

1. Onion – 1
2. Ginger – 1 inch piece
3. Garlic flakes – 3
4. Cinnamon – 1 inch stick
5. Cloves – 2
6. Cumin seeds – 1 tsp
7. Channa dal – 1 tbsp
8. Red chillies – 4
9. Coriander seeds – 3 tsp
10. Dry coconut – small piece

Stuffed Brinjal Preparation:

Dry roast the channa dal, dry coconut, coriander seeds and red chillies.

Now make a paste the dry roast items with onion, ginger, garlic, cinnamon, cloves and cumin seeds.

Now take the washed brinjals and slit into + shape.

Stuff them with the paste.

Keep the remaining paste for the gravy.

Now take a pan and heat with oil.

Add mustard seeds.

When they start to crackle add curry leaves.

Sauté for few seconds.

Add the remaining paste, turmeric powder, chilly powder, tamarind pulp and salt.

Combine gently.

Now add 1 cup of water.

Let it cook for few mins.

Then add the stuffed brinjals one by one.

Once again combine gently.

Cover with a lid and cook for 10 mins in a low flame.

Finally garnish with coriander leaves and remove from the stove.

stuffed brinjal curry is ready to eat.

Serve with plain white rice, roti or paratha.

Drumstick Brinjal Sambar

Drumstick Brinjal Sambar ingredients:

1. Toor dal – ½ cup
2. Tamarind – half lemon size
3. Onions – 1 sliced
4. Tomato – 1 chopped
5. Vegetables – drum stick & brinjal or as you wish
6. Sambar powder – 2 tbsp
7. Mustard seeds – 1 tsp
8. Curry leaves – 10
9. Cumin seeds – ½ tsp
10. Fenugreek – ¼ tsp
11. Oil – 2 tbsp
12. Coriander leaves – for garnishing
13. Salt – to taste

Sambar Preparation:

Clean and wash the toor dal.

Pressure cook for 3 whistles.

Soak the tamarind in water for 30 mins and squeeze the juice.

Cut the drumstick into 3 inch pieces.

Cut the brinjal into 3 inch lengthwise piece.

Put the brinjal pieces in water.

Now take a pan and heat with oil.

Add mustard seeds.

When they start to crackle add cumin seeds and fenugreek.

Then add onions, tomato, vegetables and curry leaves.

Sauté until the oil separates from the mixture.

Now add chilli powder, coriander powder and turmeric powder.

Fry for few seconds.

Then add sambar powder and mix well.

Saute for few seconds.

Now add the tamarind juice and salt.

Allow it to boil.

Then add the cooked and mashed toor dal.

Add water if required.

Stir well and cook on low flame for 5 to 10 mins.

Finally garnish with coriander leaves.

Serve hot with rice, papad and potato roast.

Channa masala

Channa masala ingredients:

1. White channa – 1 cup
2. Onion – 1 finely chopped
3. Tomato – 1 finely chopped
4. Ginger garlic paste – 1 tsp
5. Chilli powder – 1½ tsp
6. Turmeric powder – ½ tsp
7. Garam masala - 1 tsp
8. Oil – 3 tbsp
9. Salt – to taste
10. Cardamom – 2
11. Cinnamon – ½ inch piece
12. Cloves – 2
13. Coriander leaves - for garnishing

2. Channa Preparation:

Soak the channa overnight and pressure cook for three to four whistles with salt.

Take a pan and heat with 3 tbsp of oil.

Add cinnamon, cardamom and cloves.

Sauté for few seconds.

Then add chopped onions.

Fry till they turn into golden brown colour.

Then add ginger garlic paste and sauté till the raw smell disappears.

Now add the chopped tomatoes.

Sauté till the tomatoes are smashed.

Then add chilli powder and turmeric powder.

Sauté for few seconds.

Now add the cooked channa, garam masala and cook for few mins.

Finally garnish with coriander leaves.

Serve hot with paratha, roti or batura.

Cabbage Channa dal

Cabbage Channa dal ingredients:

1. Cabbage – ½ kg
2. Channa dal – 1 cup
3. Onion (medium size) – 1 finely chopped
4. Tomato – 1 finely chopped
5. Green chilli – 2 or to taste
6. Ginger – 1 inch piece
7. Garlic flakes – 3
8. Chilli powder – 1 tsp or to taste
9. Turmeric powder – ½ tsp
10. Mustard seeds – 1 tsp
11. Oil – 2 tbsp
12. Salt – to taste
13. Curry leaves – few
14. Coriander leaves – for garnishing

Cabbage Dal Preparation:

Cut the cabbage into medium size thin strips.

Clean and wash the channa dal.

Now pressure cook cabbage and channa dal with 1 cup of water for 1 whistle and keep it aside.

Make a paste with ginger garlic and green chilli and keep it aside.

Take a deep pan and heat with oil.

Add mustard seeds.

When they start to crackle add curry leaves and onion.

Sauté for 5 mins.

Then add chopped tomatoes.

Sauté till the tomatoes become juicy.

Add ginger garlic paste and sauté till the raw smell disappears.

Then add chilli powder and turmeric powder.

Sauté for a second.

Now add the cooked cabbage and channa dal.

Add salt and combined well.

Now cover with a lid and cook on low flame for 5 mins.

Adjust salt and remove from heat.

Finally garnish with coriander leaves.

Serve hot with rice, roti, etc…

Bottle gourd dal

Bottle gourd dal ingredients:

1. Toor dal -1/2 cup
2. Bottle gourd - 1 (small size)
3. Tomato - 1 chopped
4. Onion - 1/2 chopped
5. Green chillies - 4 to 6
6. Turmeric powder - ¼ tsp
7. Salt - to taste
8. Tamarind - half lemon size

Seasoning ingredients:

1. Onion - 1/2 chopped
2. Mustard seeds - ¼ tsp
3. Cumin seeds - ¼ tsp
4. Fenugreek or methi seeds - 10
5. Curry leaves - few
6. Asafoetida - a pinch

Sorakaya Pappu Preparation:

Peel and cut the bottle gourd into small pieces.

Clean and wash the dal.

Now add bottle gourd pieces, toor dal, onions, tomatoes, green chillies, and tamarind and turmeric powder in a cooking vessel and cook till the dal becomes tender.

(If you want you can do this in a pressure cooker also. 2 to 3 whistles are enough)

Switch off the stove. Now take a separate pan and heat with 1 tsp of oil.

Add mustard seeds, cumin seeds, curry leaves and asafoetida.

When they start to crackle add the chopped onions.

Fry till they become to light brown colour.

Now add the cooked dal and adjust the salt.

Sorakaya pappu is ready.

Serve with plain white rice or roti.

Beerakaya pappu

Beerakaya pappu ingredients:

1. Toor dal -1/2 cup
2. Ridge gourd - 1 (peel and cut into 1 inch cubes)
3. Tomato - 1 chopped
4. Onion - 1 chopped
5. Green chillies - 4 to 6
6. Turmeric powder - ¼ tsp
7. Tamarind – small lemon size
8. Salt - to taste

Popu or thiragamatha ingredients:

1. Mustard seeds - ¼ tsp
2. Cumin seeds - ¼ tsp
3. Fenugreek or methi seeds - 10
4. Curry leaves - few
5. Asafoetida - a pinch
6. Onion - ¼ finely chopped (optional)

Ridge Gourd Dal Preparation:

Clean and wash the dal.

Now add ridge gourd pieces, toor dal, onions, tomatoes, green chillies, and tamarind (clean and wash) and turmeric powder in a cooking vessel and cook till the dal becomes tender. (If you want you can do this in a pressure cooker also. 2 to 3 whistles are enough)

Switch off the stove.

Then mash the cooked items and keep aside.

Now take a separate pan and heat with 4 tsp of oil.

Add mustard seeds, cumin seeds, curry leaves and asafoetida.

When they start to crackle adds the cooked and mashed dal and adjusts the salt.

Serve with plain white rice or roti.

Bagara Baingan

Bagara Baingan ingredients:

1. Brinjals - 6-8
2. Onion - 1, finely sliced
3. Chilli powder - 3/4 tsp or to taste
4. Coriander powder - 3/4 tsp
5. Turmeric powder - 1/4 tsp
6. Ginger garlic paste - 1 tsp
7. Tamarind - small lemon size
8. Mustard seeds - 1 tsp
9. Cumin seeds - 1 tsp
10. Fenugreek seeds - 10 (optional)
11. Cardamom - 2
12. Cinnamon - 2" stick
13. Cloves - 2
15. Bay leaf - 1
16. Curry leaves - few
17. Coriander leaves for garnishing
18. Salt - to taste
19. Oil - 1 tbsp
Ground paste ingredients:
1. Ground net or peanuts - 1/2 cup
2. Seasame seeds - 2 tbsp
3. Coconut powder or fresh coconut - 2 tbsp

Bagara Baigan preparation:

Dry roast the peanuts, seasame seeds and coconut powder.

Make a coarse paste and keep aside.

Soak the tamarind and extract the juice and keep aside.

Cut the brinjals into + shape and put them in cold water.

Now take a pan and heat with oil and add the whole garam masala.

Saute for a second, then add mustard seeds.

When they start to crackle add cumin seeds, fenugreek seeds and curry leaves.

Then add sliced onions and saute till they turn into transparent.

Then add ginger garlic paste and saute till the raw smell disappears.

Now add the brinjals and cover with a lid and cook on medium low flame for 5-10 mins.

Add chilli powder, coriander powder, salt and turmeric powder.Mix well and saute for a min.

Now add the tamarind extract and bring it to boil.

Then add the ground paste and stir well.

Cover with a lid and again cook on low flame for 10 mins.

In-between stir well. So that the curry don't burn.

Finally adjust salt and garnish with coriander leaves.

Now your tasty and yummy bagara baingan is ready to serve.

This goes well with biryani, roti, paratha, etc...

Araithuvitta sambar

Araithuvitta sambar ingredients:

1. Toor dal – ½ cup
2. Tamarind – lemon size
3. Onions – 1 sliced
4. Tomato – 1 chopped
5. Vegetables – as you wish
6. Mustard seeds – 1 tsp
7. Urad dal – 1 tsp
8. Curry leaves – 10
9. Cumin seeds – ½ tsp
10. Fenugreek – ¼ tsp
11. Oil – 4 tbsp

Paste ingredients:

1. Coriander seeds – 2 tsp
2. Channa dal – 2tsp
3. Red chillies – 4
4. Coconut – 2 tsp

Preparation:

Clean and wash the toor dal.

Pressure cook for 3 whistles.

Soak the tamarind in water for 30 mins and squeeze the juice.

Now take a pan and heat with 2 tsp of oil.

Add coriander seeds, red chillies and channa dal.

Fry for few mins.

Now make a paste with coconut and fired dals.

Now add the remaining oil in the same pan and heat.

Add mustard seeds and urad dal.

When they start to crackle add cumin seeds and fenugreek.

Then add onions, tomato, vegetables and curry leaves.

Sauté for few mins.

Now add the tamarind juice and salt.

Allow it to boil.

Then add the cooked toor dal and ground coconut paste.

Stir well and cook for 5 mins.

Finally garnish with coriander leaves.

Serve hot with rice, papad and potato roast.

Aloo peas kurma

Aloo peas kurma or aloo mutter ingredients:

1. Aloo - 2 (cut into cubes)
2. Peas - 1 cup (cooked)
3. Onion - 1 (medium size)
4. Tomato - 1 (medium size)
5. Mustard seeds - 1 tsp
6. Ginger & garlic paste - 2 tsp
7. Chilli powder - 2 tsp
8. Turmeric powder - ½ tsp
9. Coconut milk - 1 cup
10. Garam masala - 1 tsp
11. Oil - 6 tsp
12. Salt - to taste
13. Coriander leaves - few for garnishing

Potato kurma or aloo kurma preparation:

Heat oil in a pan and add mustared seeds.

When they start to crackle add the chopped onions.

Sauté until the onion colour changes to light brown colour.

Then add the chopped tomatoes and ginger garlic paste.

Saute till the raw smell disappears or the oil starts to separate from the mixture.

Now add chilli powder and turmeric powder.

Mix well and add potatoes and salt.

Once again combine well.

Now add coconut milk, cooked peas and little amount of water and bring it to boil.

Cover with a lid and cook for 5 mins.

Finally garnish with coriander leaves and serve hot with rice, roti, Parattah or naan

Aloo mutter

Aloo mutter ingredients:

1. Aloo - 2 (cut into cubes)
2. Onion - 1 (medium size)
3. Tomato - 1 (medium size)
4. Cloves - 3
5. Ginger - 1 inch piece
6. Garlic - 4 flakes
7. Green chillies - 2
8. Chilli powder - 1 tsp
9. Coriander powder - ½ tsp
10. Turmeric powder - ½ tsp
11. Cumin powder - 1 tsp
12. Garam masala - 1 tsp
13. Oil - 6 tsp
14. Salt - to taste
15. Coriander leaves - few for garnishing

Aloo mutter or aloo peas korma preparation:

Make a paste with onion, tomato, green chillies, ginger and garlic.

Now heat the oil in a pan and add cloves and the paste.

Sauté until the paste colour changes to light brown colour or the oil starts to separate from the mixture.

Now add chilli powder, turmeric powder, garam masala, coriander powder, and cumin powder.

Mix well and add potatoes, cooked peas and salt. Once again combine well.

Add little amount of water and bring it to boil.

Cover with a lid and cook for 5 mins.

Finally garnish with coriander leaves and serve hot with rice, roti, Parattah or naan.

Potato kurma

Potato kurma or aloo kurma ingredients:

1. Aloo - 2 (cut into cubes)
2. Onion - 1 (medium size)
3. Tomato - 1 (medium size)
4. Cloves - 3
5. Ginger - 1 inch piece
6. Garlic - 4 flakes
7. Chilli powder - 2 tsp
8. Turmeric powder - ½ tsp
9. Coconut milk - ½ cup
10. Garam masala - 1 tsp
11. Oil - 6 tsp
12. Salt - to taste
13. Coriander leaves - few for garnishing

Potato kurma or aloo kurma preparation:

Make a paste with ginger and garlic.

Now heat the oil in a pan and add mustared seeds.

Then add the chopped onions.

Sauté until the onion colour changes to light brown colour.

Then add the chopped tomatoes and ginger garlic paste.

Saute till the raw smell disappears or the oil starts to separate from the mixture.

Now add chilli powder and turmeric powder.

Mix well and add potatoes and salt.

Once again combine well.

Now add coconut milk and little amount of water and bring it to boil.

Cover with a lid and cook for 5 mins.

Finally garnish with coriander leaves and serve hot with rice, roti, Parattah or naan.

Aloo Gobi

Aloo Gobi ingredients:

1. Cauliflower - 1
2. Potatoes - 4 (cut into cubes)
3. Onion - 1 (finely chopped)
4. Tomato - 1 (finely chopped)
5. Ginger garlic paste - 1 tsp
6. Chilli powder - 2 tsp
7. Turmeric powder - 1/2 tsp
8. Coriander powder - 1 tsp
9. Garam masala - 1 tsp
10. Salt - to taste
11. Coriander leaves - few (chopped)

Preparation:

Separate the florets and wash. Peel the potatoes and cut into cubes.

Now take a pan and heat with 3 tbsp of oil. Add chopped onions and fry till trasparent.

Then add chopped tomatoes. Fry for few mins.

Then add ginger garlic paste. Fry till the raw smell disappears.

Now add potatoes and cover with a lid and cook till the potatoes are semi cook.

Next add cauliflower florets.

After few mins add turmeric powder, chilli powder, coriander powder and garam masala.Combine well.

Add water if necessary.

Cook till the potatoes and cauliflower is completely cooked.

Finally garnish with coriander leaves.

Serve hot with roti, paratha and naan.

Wheat flour dosa

Wheat flour dosa ingredients:

1. Wheat flour - 1 cup
2. Rice flour - ¼ cup
3. Onion - 1 finely chopped
4. Green chillies - 2
5. Salt - to taste

Preparation:

Take a bowl and add wheat flour and rice flour. Mix well. Then add finely chopped onions, green chillies and salt.

Add water to this mixture slowly and mix it well till it gets consistency of dosa batter.

Then heat a flat pan. When it becomes hot pour a spoon full of this batter and spread it.

Sprinkle oil around the dosa. When it turns golden brown on the bottom then turn it the other side and remove it in 5 seconds.

Serve hot.

Ven pongal

Ven pongal ingredients:

1. Rice – 1 cup
2. Moong dal - ¼ cup
3. Cumin seeds - 1 tsp
4. Mustard seeds - 1 tsp
5. Ginger - 1 inch piece
6. Pepper corns - 1 tsp
7. Cashew nuts - 10
8. Water - 6 cups
9. Ghee - 5 tsp
10. Curry leaves - few
11. Salt - to taste

Preparation:

Wash the rice and dal together. Add 6 cups of water and salt pressure cook for 10 mins.

Then remove the lid. Now take a pan and heat with 5 tsp of ghee.

Then add mustard seeds, cumin seeds.

When they start to popping add curry leaves, cashew nuts, and ginger and pepper corns.

Fry till the cashew nuts colour change into golden brown colour.

Remove the pan from the stove and pour this over the rice and dal mixture.

Mix well.

Serve hot with coconut chutney or sambar.

Onion Uthappam

Onion Uthappam ingredients:

1. Idly batter - 1 cup
2. Onion - 1 finely chopped
3. Green chillies - 2 (minced)
4. Ginger - ½ inch (minced)
5. Coriander leaves - few
6. Curry leaves - few

Preparation:

Mix chopped onion, minced chillies and minced ginger with idly batter. Stir well.

Now heat the tava and spread 1 spoonful of batter.

When the base is golden brown colour then turn other side and cook well.

Serve with coconut chutney.

chappathi

Ingredients for roti or chappathi:

1. Wheat flour - 3 cups
2. Water - 1 cup
3. Salt - a pinch
4. Oil - 1 tsp
5. Some flour - for dusting

Preparation for chappathi:

Take a bowl and mix the flour,salt oil and water and make a dough.Cover the dough and keep it for 2 hours restly.

Now the dough is divided into small balls.Take some flour and dip the ball.

Keep the dipped ball in a flat surface and take a rolling pin and roll out into a thin ,round shape.

Now take the tava and preheat. Place the rolled dough on the tava.when bubbles appear on top then turn it over.

Bubbles colour change into light brown colour then remove the chappathi from tawa.Now chappathi is ready to eat.Serve with aloo.

Rava upma

Rava upma ingredients:

1. Rava - 1 cup
2. Onion - 1 lengthwise chopped
3. Green chillies - 3
4. Ginger - 1 inch piece
5. Oil - 3 tbsp
6. Water - 2 cups
7. Mustard seeds - 1 tsp
8. Urad dal - 1 tsp
9. Chana dal - 1 tsp
10.Curry leaves - few
11.Coriander leaves - few
12.Cashew nuts - 10
13.Salt - to taste
14.Ghee - 2 tsp

Preparation:

Take a kadai and dry roast the rava till golden brown colour. Keep it aside.

Now take a vessel and heat with 3 tsp of oil. Then add mustard seeds, urad dal, chana dal, cashew nuts and curry leaves. Fry for few mins.

Then add ginger, green chillies and onion. Saute until the onions are transparent.

Now add 2 cups of water and salt. Boil it for 2 mins.

When the water starts to boiling add rava and keep stirring for 2 mins. (Add rava slowly in continuous flow while stiring).

Now cover it cook for 5 mins. Finally add 2 tsp of ghee and coriander leaves.

Serve hot with coconut chutney or mango pickle.

Rava khichadi

Rava khichadi ingredients:

1. Rava - 2 cups
2. Onion - 1 (vertical chopped)
3. Tomato - 1 (finely chopped)
4. Ginger - 2 inch piece
5. Vegetables - 2 cups (half boiled) (Carrot, beans, peas)
6. Oil - 2 tbsp
7. Salt - to taste
8. Mustard seeds - ½ tsp
9. Urad dal - ½ tsp
10.Channa dal - ½ tsp
11.Curry leaves - few

Preparation:

Dry roast the rava in a heavy bottomed vessel till the rava turns into very light brown colour.

Then take a deep pan and heat with 2 tbsp of oil. Then add mustered seeds.

When they start to splutter add channa dal, urad dal and curry leaves. Sauté for few seconds.

Then add chopped onions, ginger and green chillies. Fry till the onions become transparent.

Now add tomatoes and sauté for a min. Then add half boiled vegetables. Combine well.

Now add 5 cups of water and salt. When it boils add rava and keep stirring till the mix gets thick.

Serve with coconut chutney.

NOTE:

Adding rava and stirring is a simultaneous process.

Rava idly

Rava idly ingredients:

1. sooji (semolina or upma ravva) 1 cup
2. mustard seeds - 1 tsp
3. channa dal - 1 tbsp
4. fresh ginger root - 1 " (grated)
5. green chilies - 3(finely chopped)
6. a big pinch of soda
7. carrots - 2(peeled and grated )
8. few curry leaves
9. few coriander leaves
10. salt to taste
11. well beaten thick yogurt (curd) - 1 cup
12. water - 1/4
13. cashewnuts - 10(roasted)
14. ghee or oil - 1 tbsp

Ravva idli preparation:

Take a pan and heat with ghee.

Add mustard seeds.

When they start to crackle add channa dhal and saute till they turn into light golden brown colour.

Then add green chillies, ginger, curry leaves and mix well.

Now add rava and stir continuously for 3-4 mints on medium flame.

Remove from heat and allow it to cool for 10 mins.

Finally add grated carrot, chopped coriander leaves, well beaten curd, required quantity of water, a pinch of soda and salt.

Mix well and keep restly for 20-30 mins.

Now grease the idli plates with oil or ghee and place the roasted cashewnuts on each of the plate.

Pour the ravva idly batter in the moulds and steam in idly cooker for 7 to 10 mins.

Remove from heat and allow it to cool for 5 mins.

Dip a spoon in cold water and run it around the idlis in the mould and flip them out using a spoon.

Now your fluffy rava idlis are ready.

Serve with chutney and sambar.

Rava dosa

Rava dosa ingredients:

1. Rava - 1 cup
2. Rice flour - 1 cup
3. Maida - ½ cup
4. Mustard seeds - ½ tsp
5. Green chillies - 4
6. Onion- 2 (finely chopped)
7. Pepper corns - 10
8. Salt - to taste

Preparation:

Fry rava slightly and grind it with little amount of water. Then mix with rice flour and Maida.

Now take a kadai and heat with 1 tsp of oil. Add chopped onions and green chillies. Fry until onion colour change into brown colour.

Now put this into rava mixture. Now add the pepper corns and salt.

The batter should be watery. Now Heat the tawa and pour the rava dosa batter and spread on the tawa.

Rava dosa cannot be spreaded like ordinary dosa. Drizzle ½ tsp of oil on the sides.

Cook till the rava dosa turns into light brown colour and turn it to other side.

Repeated the same for the next side.

Serve hot with coconut chutney or sambar.

Puttu

Puttu ingredients:

1. Raw rice or chemba rice - 2 cups
2. Coconut - 1 cup
3. Salt - to taste

Preparation:

Soak the rice for 2 to 3 hours then wash twice or thrice and strain it. Now spread the rice in a dry cloth and allow them to dry.

Then grind the dried raw rice or chemba rice to a fine powder in a mixer grinder.

Now mix salt and water little by little to the rice flour and mix well.

Carefully mix the water because it should be in a powdered form wet enough for steaming.

Now add handful of grated coconut in the puttu maker then the rice flour till half.

Then add another handful coconut. Do like this till you reach the top of the puttu maker.

Now close the lid and steam for 5 mins.

Poori

Poori ingredients:

1. Wheat flour or maida flour - 3 cups
2. Water - ¾ cup
3. Salt - a pinch
4. Oil - for frying
5. Ghee or oil - for rolling the dough

Preparation:

Take a bowl and mix the flour,water,salt and make stiff dough. Cover the dough and keep it for 30 mins restly.

Then divide the dough into small balls.

Now take the ball and slightly dip into the oil or ghee and roll it in a flat surface.

Now take the kadai and pour oil. Heat the oil and leave slowly the round shape rolled dough into the oil and fry it for few seconds.

Then turn other side with the spatula and again fry until golden brown colour appears.

Then remove from the kadai.

Serve with aloo.

Pesarattu

Pesarattu ingredients:

1. Moong dal – 1 cup
2. Green chillies – 3
3. Ginger – ½ inch piece
4. Salt – to taste
5. Onion – 1 (finely chopped)
6. Cumin seeds – 1 tsp
7. Oil – For sprinkle

Preparation:

Soak the moong dal over night. Then wash the dal. Then grind the dal along with green chillies, ginger and salt into a fine paste of medium consistancy.

Now remove the batter form the blender and transfer into vessel. Now add cumin seeds and mix the batter thoroughly.

Now heat the flat pan or tawa and spread with some oil. The pan must be hot for pesarattu to come out in good shape.

Now pour one laddle full of pesarattu batter in the centre of the pan and spread into circular motion.

Sprinkle 1 tsp of oil on the top and around the edges.

When the bottom colour changes to golden brown colour then reverse it and cook the otherside for few mins.

Now reverse it back and sprinkle finely chopped onions on the top and fold it half.

Remove from the pan and serve with ginger chutney.

Paratha

Paratha ingredients:

1. All purpose flour - 4 cups
2. Melted butter- 3 tbsp
3. Water- 11/4 cup
4. Some flour- for dusting
5. Oil- for basting the paratha
6. Salt- 1 tsp

Preparation:

Take a bowl and mix the flour, salt, oil and water and make dough. Cover the dough with a wet cloth and keep it for 2 hours restly.

Now the dough is divided into lemon size balls.

Keep the ball in a flat surface and Roll out approximately in 4 inch diameter.

Now fold it into half. Again roll it. Roll it to a small round and apply some butter or ghee to it.

Fold into two again fold the same. Start rolling and to form a round shape or a triangle shape paratha.

Heat a flat pan and add the paratha and let it cook for a minute.

When bubbles appear on top add a small teaspoon of oil around the paratha. Then turn it over.

Bubbles colour change into light brown then remove the paratha from the pan and keep it in a covered box.serve with channa.

Mini Idly

Mini Idly ingredients:

1.Idly rice - 4 cups
2.Urad dal - 1 cup
3.Fenugreek - 1 tsp

Mini idly preparation:

Soak the rice and dal separately for 8 hours.

Mix fenugreek with dal.

First grind dal and then grind rice smoothly.

Then add salt and mix the batter thoroughly with your hands and keep closed in a dark place for 10 hours and let it ferment.

Then lightly mix the fluffed batter gently.

Now add a pinch of baking soda and little amount of water.

Now grease mini idly mould with some oil and pour the batter in the moulds and steam in idly cooker for 7 to 10 mins.

Then switch off the stove and remove the moulds from cooker and leave them alone for another 10 mins.

Now dip a spoon in cold water and run it around the idles in the mould and flip them out using a spoon.

Serve with ghee idly or sambar idly with sambar.

Masal dosa

Masal dosa ingredients:

1. Par boiled rice -3 cups
2. Urad dal - 1 cup
3. Fenugreek or methi seeds - 1 tsp
4. Soda bi carbonate - a pinch
5. Salt - 1½ tsp
6. Oil - for sprinkle

Filling masala ingredients:

1. Potato - 2 (boiled and mashed)
2. Onion -1
3. Green chillies - 2
4. Turmeric powder - ¼ tsp
5. Mustard seeds - ½ tsp
6. Urad dal - ½ tsp
7. Channa dal - ½ tsp
8. Curry leaves - few
9. Salt - to taste
10.Oil - 2 tbsp
11.Water - ½ cup

Filling masala preparation:

Heat the oil in a heavy bottom pan and add mustard seeds, urad dal and channa dal. Sauté for a min.

Then add onions, curry leaves and green chillies. Sauté till the onions are transparent.

Now add turmeric powder, potatoes, salt and water. Cook for 3 to 5 mins.

Now your filling for masala dosa is ready.

Dosa preparation:

Soak the rice and dal separately for 8 hours. Fenugreek to be added with dal.

Grind dal and par boiled rice smoothly(separetely).

Add salt and mix the batters thoroughly (preferably in hand) and keep the mixed batter for 10 hours for fermentation.
Mix the fluffed batter gently with little amount of water and a pinch of baking soda to make batter flow gently.

Now heat the pan (tawa) and spread a ladle full of batter into circular motion to make thin dosa.

Sprinkle a tsp. of ghee or oil over it. Place a tbsp. masala in the centre.

Fold into half to cover masala.Remove with spatula when crisp.

Serve hot with chutney and sambar.

Maida sweet dosa

Maida sweet dosa ingredients:

1. Maida flour - 1 cup
2. Sugar - 1/4 cup
3. Cardamom - 2
4. Broken cashew nuts -3 tsp

Sweet dosa preparation:

Take a bowl and add maida, cardamom powder and sugar .

Mix with water in such a way that there are no lumps of maida.

The batter is liquid enough like that of ordinary dosa.

Heat a flat pan. When it becomes hot pour a spoon full of this batter and spread it.

Sprinkle oil around the dosa.

When it turns golden brown on the bottom then turn it the other side and remove it in 5 seconds.

Now your dosa is ready. Serve hot.

Idly upma

Idly upma ingredients:

1. Idly -4
2. Onion - 1 chopped
3. Green chillies – 3
4. Mustard seeds - 1 tsp
5. Urad dal - ½ tsp
6. Channa dal - ½ tsp
7. Coriander leaves – few
8. Oil – 1 tsp
9. Salt – to taste

Preparation:

Take a kadai and heat with 1 tsp of oil.

Then add mustard seeds, urad dal and channa dal.

Fry for a while till it turns golden brown colour.

Then add chopped onion and chopped green chillies.

Fry for a while till it turns into golden brown colour.

Now add the crumbled idly and salt.

Then add coriander leaves and remove from the stove.

Now you’re idly upma is ready.

Serve with coconut chutney or pickle.

Idly

Idly Ingredients:

1.Idly rice - 4 cups
2.Urad dal - 1 cup
3.Fenugreek - 1 tsp

Preparation:

Soak the rice and dal separately for 8 hours.

Mix fenugreek with dal.

First grind dal and then grind rice smoothly.

Then add salt and mix the batter thoroughly with your hands and keep closed in a dark place for 10 hours and let it ferment.

Then lightly mix the fluffed batter gently.

Now add a pinch of baking soda and little amount of water.

Now grease idly mould with some oil and pour the batter in the moulds and steam in idly cooker for 7 to 10 mins.

Then switch off the stove and remove the moulds from cooker and leave them alone for another 10 mins.

Now dip a spoon in cold water and run it around the idles in the mould and flip them out using a spoon.

Serve with chutney and sambar.

Idiappam

Idiappam ingredients:

1. Rice – 2 cups
2. Salt – ½ tsp
3. Grated coconut – ½ cup
4. Sugar – 4 tbsp or to taste
5. Cardamom powder - a pinch (optional)
5. Water - for mixing

Preparation:

Clean and wash the rice.

Soak for minimum 2 hours.

Drain all the water and spread on a cloth for 30 mins.

Powder it after completely dry.

Add salt and combine well.

Then add hot water little by little and mix well until it is ready to make soft dough.

Now take a small quantity of the dough and put into the Idiappam maker and press into greased idly mould plate.

Keep the plate in idly cooker and steam cook for 5 mins.

Remove the plate from cooker and mix with sugar and grated coconut.

Serve hot.

Ghee idly

Ghee idly ingredients:

1.Idly rice - 4 cups
2.Urad dal - 1 cup
3.Fenugreek - 1 tsp

Sambar ingredients:

1. Toor dal - 1 cup
2. Sambar onions (shallots) - 1/2 cup
3. Tomato - 1
4. Tamarind - small gooseberry size
5. Turmeric powder - 1/4 tsp
6. Oii - 1/2 tbsp
7. Salt - to taste
8. Coriander leaves - few, for garnishing

Sambar powder ingredients:

1. Dry red chillies - 3-4
2. Coriander seeds - 1/2 tbsp
3. Fenugreek seeds - 1/4 tsp
Seasoning ingredients:
1. Mustard seeds - 1/2 tsp
2. Curry leaves - few
3. Asafoetida - a pinch

Ghee idly with sambar preparation:

Idly preparation:

Soak the rice and dal separately for 8 hours.

Mix fenugreek with dal.

First grind dal and then grind rice smoothly.

Then add salt and mix the batter thoroughly with your hands and keep closed in a dark place for 10 hours and let it ferment.

Then lightly mix the fluffed batter gently.

Now add a pinch of baking soda and little amount of water.

Now grease mini idly mould with some oil and pour the batter in the moulds and steam in idly cooker for 7 to 10 mins.

Then switch off the stove and remove the moulds from cooker and leave them alone for another 10 mins.

Now dip a spoon in cold water and run it around the idles in the mould and flip them out using a spoon and keep aside.

Sambar preparation:

Take a pan and heat with 1/4 tbsp of oil.

Add red chillies, coriander seeds and fenugreek seeds and saute for few seconds.

Remove from heat and allow them to cool for some time.

Then make a powder and keep aside.

Soak the sambar onions in water for 1 or 2 hrs.

Remove the outer layer of the skin and keep aside.

Wash the dal and keep aside.

Chop the tomatoes and clean the tamarind.

Take a pressure cooker and add the toor dal, chopped tomatoes, sambar onions, tamarind, turmeric powder and required quantity of water.

Pressure cook till the dal become soft.

Remove from heat and allow to cool for sometime.

After some time remove the pressure cooker lid and separately take out the shallots and mash the the cooked dal.

Then heat a pan with remaining oil and add mustard seeds.

When they start to crackle add curry leaves and asafoetida.

Now pour the mashed dal, shallots and little quantity of water.

Cook on low flame for 5 mins.

Then add the sambar powder and required amout of salt.

Mix well and again cook for another 10 mins (In-between stir well. so that they don't burn).

Finally garnish with coriander leaves and remove from heat.

Now your tasty sambar for idly is ready to serve.
Ghee idly with sambar preparation:

Take a serving bowl and place the mini idlys.

Pour the sambar over the idlis and add 2 tsp oh ghee on the top of the idly and sambar.

If you want garnish with coriander leaves and serve hot.

Dosa

Dosa ingredients:

1. Par boiled rice -3 cups
2. Urad dal - 1 cup
3. Fenugreek or methi seeds -1 tsp

Preparation:

Soak the rice and dal separately for 8 hours. Fenugreek to be added with dal.

Grind dal and par boiled rice smoothly(separetely).

Add salt and mix the batters thoroughly (preferably in hand) and keep the mixed batter for 10 hours for fermentation.

Mix the fluffed batter gently with little amount of water to make batter flow gently.

Now heat the pan (tawa) and spread a ladle full of batter into circular motion to make thin dosa.

Sprinkle cooking oil or ghee.

Cook both sides until turn golden brown.

Coconut chutney and sambar is very good combination for dosa.

Butter naan

Butter naan ingredients:

1. Dry yeast – 1½ tsp
2. All purpose flour – 3 cups
3. Warm water – 1 cup
4. Sugar – 1 tsp
5. Ghee – 5 tbsp
6. Yoghurt – 4 tbsp
7. Onion seeds – 3 tsp
8. Salt – to taste

Preparation:

Add the dry yeast and sugar to the warm water and stir till the yeast is dissolved.

Cover and leave it 10 minutes.

Keep it aside.

Mix the flour and salt into a large mixing bowl.

Now add the yeast mixture, ghee and yogurt.

Mix all into a soft dough and knead about 15 mins.

Grease a large bowl with a few drops of cooking oil and put the dough in it and cover with a clean cloth and allow resting for about an hour till it doubles in size.

Punch down and knead again and let it stand for another hour.

Divide the dough into equal size and roll between your palms.

Pre heat oven to 450 ºF.Now take a round shape ball and roll out into a round shape with your hands.

Naan is not rolled out with rolling pin.

Instead, it is rolled out by hand to a round, oval or triangular shape.

The thickness of Naan is about ½ inch.

Brush the top of the rolled Naan with melted Ghee.

Grease a baking sheet.

Put the Naan on the baking sheet.

Bake for 7 to 8 minutes.

Bread upma

Bread upma ingredients:

1. Bread slices - 10 (remove the edges)
2. Onion - 1 finely chopped
3. Green chillies - 2
4. Ginger - 1 inch piece
5. Turmeric powder - a pinch
6. Oil - 3 tsp
7. Salt - to taste
8. Mustard seeds - ½ tsp
9. Urad dal - ½ tsp
10. Channa dal - ½ tsp

Preparation:

Heat a pan with 3 tsp of oil.

Then add mustard seed.

When they start to splutter add urad dal and channa dal.

Then add chopped onions.

Fry till it becomes transparent.

Then add ginger and green chillies.

Sauté for a min. Then add salt and turmeric powder. Stir well.

Finally add the bread pieces and once again combine well.

Aval upma

Aval upma ingredients:

1. Rice flakes – 1 cup
2. Onion - 1 sliced
3. Green chillies – 2
4. Red chilli – 1
5. Turmeric powder – ¼ tsp
6. Mustard seeds - ½ tsp
7. Urad dal - ½ tsp
8. Channa dal - ½ tsp
9. Coriander leaves – few
10. Oil – 1 tsp
11. Salt – to taste
12. Coconut – ¼ cup (grated)
13. Curry leaves – few

Preparation:

Clean and wash the rice flakes. Completely drain the water and keep aside.

Take a kadai and heat with 1 tsp of oil. Then add mustard seeds, urad dal, channa dal and curry leaves.

Fry till it turns golden brown colour.

Then add sliced onion and slitted green chillies. Fry till it turns into golden brown colour.

Now add the aval, turmeric powder and salt. Sprinkle with little amount of water.

Finally add coriander leaves and remove from the stove.

Serve with coconut chutney or pickle.

Aloo paratha

Aloo paratha ingredients:

Duogh ingredients:

1. Wheat flour - 3 cups
2. Water - 1 cup
3. Salt - a pinch
4. Oil - 1 tsp
5. Some flour - for dusting
Stuffing ingredients:
1. Potatoes - 2
2. Onion - 1 finely chopped
3. Green chillies - 1or2
4. Garam masala - to taste
5. Coriander leaves - few (finely chopped)
6. Salt - to taste

Dough preparation:

Take a bowl and mix the flour,salt oil and water and make a dough.

Cover the dough and keep it restly for 30 mins.

Stuffing preparation:

Boil the potatoes, peel the skin and mash nicely with your hands and keep aside.

Now add all the remaining stuffing ingredients to the mashed potatoes and mix well.

Rolling alu parathas:

Divide the dough and stuffing mixture into small and equal size balls.

Take one dough ball and roll out into a small poori.

Place the stuffing ball in the centre of the poori and close it from all sides.

Gently pat the stuffed puri in the palms.

Apply some flour on both sides and roll it gently into a paratha.

Aloo ka paratha preparation:

Now take the tava and preheat.Place the rolled parata on the tava.

Allow one side to cook when the color changes into light brown.

Turn the aloo parata to the other side and repeat the same.

Drizzle some ghee on each side and flip.

Finally your easy and tasty aloo paratha is ready to serve.

Serve hot with pickle or raita .

Adai

Adai ingredients:

1. Raw rice - ½ cup
2. Boiled rice - ½ cup
3. Toor dal - ½ cup
4. Urad dal - ½ cup
5. Channa dal - ½ cup
6. Red chillies - 7
7. Salt - to taste
8. Oil - for sprinkle
9. Asafoetida - a pinch
10. Curry leaves - 10 chopped
11. Coriander leaves - few chopped
12. Onion - 1 finely chopped

Preparation:

Soak rice and dals together for 2 hours.

Then wash at least three times.

Now grind it in a wet grinder or mixer grinder with little amount of water.

While grinding add red chillies.

Grind till the batter turns into coarse.

Once the batter is ready tranfer to vessel.

Now add chopped onions and curry leaves.

Now the adai batter is ready.

Heat the pan (tawa) for two minutes.

Wipe the pan with few drops of cooking oil and spread a ladle full of batter into dosa.

Cook till the adai turns into light brownish color eitherside.

Serve hot with aviyal or coconut chutney.

Vegetable rice

Vegetable rice ingredients:

1. Basmati rice - 2 cups
2. Water - 3 cups
3. Ginger garlic paste - 3 tsp
4. Green chillies - 5
5. Onion - 1 lengthwise chopped
6. Tomato - 1 finely chopped
7. Cinnamon - 1 inch stick
8. Cardamom - 2
9. Clove - 2
10. Bay leaf - 1
11. Cashew nuts - 10
12. Coconut milk - 1 cup (thick)
13. Ghee - 6 tsp
14. Carrot & Beans - 1 cup
15. Peas - ½ cup
16. coriander leaves - few
17. Mint leaves - few

Vegetable rice preparation:

Heat the pressure cooker with ghee. Then add cashew nuts, cinnamon, cardamom, clove and bay leaf.

Sauté for few mins. Then add onions. Fry for few mins.

Next add tomatoes, ginger garlic paste and green chillies.

Sauté until the raw smell disappears. Then add carrots, beans and peas. Combine well.

Then add rice, coconut milk, water, coriander leaves and mint leaves.

Close the pressure cooker. Now pressure cook for 2 whistles and switch off the stove.

Now your mixed vegetable rice is ready. Serve hot with onion raitha.

Tomato rice

Tomato rice ingredients:

1. Tomatoes - 2 (chopped)
2. Basmati rice - 1 cup (cooked)
3. Onion - 1 (sliced)
4. Ginger garlic paste - 1 tsp
5. Chilli powder - ¾ tsp
6. Green chillies - 2 (slit into half)
7. Turmeric powder - ½ tsp
8. Oil or ghee - 2 tbsp
9. Coriander leaves - few
10. Cashew nuts - 10

Preparation:

Take a pan and heat with 2 tbsp of oil or ghee.

Then add cashew nuts and onions. Fry for few mins.

Then add ginger garlic paste, tomatoes, green chillies and turmeric powder.

Cook for 10 mins. Then switch off the stove.

Combine the tomato mixture and rice gently.

Finally garnish with coriander leaves.

Serve hot with potato chips or spicy vegetable curry.

Tamarind rice

Tamarind rice ingredients:

1. Raw tamarind - big lemon size
2. Rice - 2 cups (cooked)
3. Red chillies - 5
4. Coriander seeds - 1 tsp
5. Methi seeds - ½ tsp
6. Mustard seeds - 1 tsp
7. Urad dal - 1 tsp
8. Channa dal - 1 tsp
9. Peanuts - 2 tsp
10. Cashew nuts - 5 (optional)
11. Turmeric powder - ¼ tsp
12. Asafoetida - a pinch
13. Curry leaves - 10
14. Oil - 4 tbsp
15. Salt - to taste

Preparation:

Soak the tamarind in water for an hour. Extract the juice from the tamarind. Keep it aside.

Take a heavy bottomed pan and heat with 1 tbsp of oil and fry 3 red chillies, coriander seeds and methi seeds.

Sauté for few seconds. Then remove from the pan and grind to a fine powder.
Add 1 tbsp of oil in a same pan and heat. Add mustard seeds, urad dal, channa dal, cashew nuts, peanuts, curry leaves and 2 red chillies.

Sauté till the dal colour changes to golden brown colour.

Remove from the stove and keep it aside.
Now add remaining 2 tbsp of oil and heat. Then add asafoetida, turmeric powder and tamarind juice extract.

Cook till the semi liquid consistency reaches. Switch off the stove and let it cool.

Mix with rice, fried dal, salt and sufficient juice. Combine gently.

Potato chips, papad and masal vada are the best combination for this rice.

Shahi pulao

Shahi pulao ingredients:

1. Basmathi rice - 1 cup
2. Onion - 1 (medium size)
3. Ginger garlic paste - 3/4 tsp
4. Green chillies - 3 or to taste
5. Mint leaves - few, roughly chopped
6. Coriander leaves - few, roughly chopped
7. Shah jeera (black cumin) - 1 tsp
8. Saffron strands - few (soak in 1 tbsp of warm milk)
9. Salt - to taste
10. Ghee or oil - 1 tbsp

Shahi pulav preparation:

Take a pot and heat with ghee or oil.

Then add shah jeera (balck cumin).

When they start to crackle add sliced onions.

Saute till they become transparent.

Then add ginger garlic paste,sliced green chillies and salt.

Saute till the raw smell disappears.

Now add chopped coriander and mint leaves and mix well.

Now and basmathi rice and 2 cups of water.

Combined well and adjust the salt.

Now cover the pot with lid and cook on low flame for 20-25 mins.

Finally add soaked saffron and mix gently.

Now your simple and delicious yummy shahi pulao is ready.

Serve hot with any kind of raita.

Sesame rice

Sesame rice ingredients:

1. Rice – 1 cup
2. Seasame seeds - ¼ cup
3. Mustard seeds – ½ tsp
4. Urad dal – ½ tsp
5. Channa dal – ½ tsp
6. Red chillies – 4
7. Coriander seeds – 1 tsp
8. Curry leaves – 8
9. Ghee - 2 tsp
10. Salt – to taste

Preparation:

First dry roast the sesame seeds, red chillies and coriander seeds and powder it.

Now take a pan and heat with ghee.

Then add mustard seeds, urad dal and channa dal.

When they colour change to golden brown add curry leaves and turmeric powder.

Sauté for a min.

Then add the powder and mix well.

Finally add the cooked rice and salt. Mix gently until coat the rice well.

Gingilli rice is ready.

Serve with papad or chips.

Pulav

Pulav ingredients:

1. Basmati rice - 2 cups
2. Water - 3 cups
3. Ginger garlic paste - 3 tsp
4. Green chillies - 5
5. Onion - 1 lengthwise chopped
6. Tomato - 1 finely chopped
7. Cinnamon - 1 inch stick
8. Cardamom - 2
9. Clove – 2
10. Bay leaf - 1
11. Cashew nuts - 10
12. Coconut milk - 1 cup (thick)
13. Ghee - 6 tsp
14. Carrot & Beans - 1 cup
15. Peas - ½ cup
16. coriander leaves - few
17. Mint leaves – few

Preparation:

Soak rice for half an hour. Make a paste with onion, ginger, garlic, green chillies,cinnamon, cloves and cardomom.

Heat 1 Tsp of ghee in a pan, fry cashewnuts. Keep aside.

Heat the remaining ghee in thick bottomed vessel and add the bay leaf and fry the paste for 10 minutes.

Add the vegetables and mix well. Cook until the masala separates from oil.

Add rice, salt, three cups of water and one cup coconut milk. stir well.

Cover and cook until the rice is done on slow flame.Stirr occasionally.

Just before serving add the nuts and mix well.

Serve hot with onion raitha.

Peas pulav

Peas pulav ingredients:

1. Rice - 2 cups cooked
2. Peas - 2 cups cooked
3. Green chillies - 5
4. Ginger - 1 inch
5. Garlic - 3 flakes
5. Cinnamon - small stick
6. Cardamom - 2
7. Cloves - 2
8. Coconut - ½ cup (grated)
9. Oil or Ghee - 4 tsp
10. Salt - to taste

Preparation:

Grind green chillies, ginger, garlic, cinnamon, cardamom, clove and coconut in a mixer grinder.

Then take a pan and heat with 4 tsp of oil or ghee.

Now add the paste and stir until the raw smell disappears.

Then add rice and peas. Combine gently.

Serve hot.

Navratan Pulao

Navratan Pulao or Navratna pulav Ingredients:

1. Basmati rice - 2 cups
2. Water - 4 cups
3. Carrot & Beans – 1 cup (chopped)
4. Green peas – ½ cup
5. Potato (medium size) – 1 (Cut into small cubes)
6. Cashew nuts – 10
7. Badam – 8
8. Pista – 8
9. Raisons (dry grapes) - 8
10. Ginger – 1 inch piece
11. Garlic – 3 flakes
12. Green chillies - 5 or to taste
13. Onion - 1 lengthwise chopped
14. Tomato - 1 finely chopped
15. Cinnamon - 1 inch stick
16. Cardamom - 2
17. Clove - 2
18. Bay leaf - 1
19. Ghee (clarified butter) - 6 tsp
20. Coriander leaves - few
21. Mint leaves – few

Navratna pulav Preparation:

First clean and wash the rice with plenty of water.

Then soak the rice with 1 cup water for ½ an hour.

Then make a paste with ginger, garlic and green chillies.

Heat the pressure cooker with ghee.

Add cashew nuts, badam, pista, raisons, cinnamon, cardamom, clove and bay leaf.

Sauté for few mins.

Then add onions.

Fry till they turn into golden brown colour.

Next add tomatoes, ginger garlic and green chillies paste.

Sauté until the raw smell disappears or the oil separates from the mixture.

Then add carrots, beans, potato cubes and peas.

Combine well.

Now add rice, 3 cups of water, coriander leaves, mint leaves and salt.

Close the pressure cooker with a lid.

Pressure cook for 2 whistles and switch off the stove.

Now your navrathna pulao is ready.

Serve hot with onion raitha.

Mushroom fried rice

Mushroom fried rice ingredients:

1. Basmathi rice – 1 cup (cooked)
2. Button mushrooms - 1 pack
3. Spring onion – 1 bunch
4. Carrot – 1
5. Beans – 10
6. Green peas – ¼ cup (cooked)
7. Chilli sauce – 1 tsp
8. Soya sauce - 1tsp
9. Ghee/butter – 2 tbsp
10. Cloves – 2
11. Cardamom – 1
12. Cinnamon – 1 inch stick
13. Salt – to taste

Fried rice preparation:

Peel and finely chop the carrots, beans and slice the button mushrooms.

Dry roast cinnamon, cardamom, cloves and powder it.

Take a pan and heat with ghee or butter.

Add chopped carrot, beans ans mushrooms.

Sauté till the vegetables become tender.

Then add cooked peas and salt.

Combine well and sauté for a min.

Add chilli sauce, soya sauce and ground powder and combine well and sauté for few seconds.

Now add the cooked baasmathi rice and combine gently.

Finally garnish with chopped spring onions and serve hot with chicken fry or your favourite side dish.

Pudhina rice

Pudhina rice or Mint leaves rice ingredients:

1. Rice - 2 cups (cooked)
2. Pudhina or mint - 1 bunch
3. Green chillies - 7
4. Cashew nuts - 5
5. Urad dal - 1 tsp
6. Bengal gram dal - 1 tsp
7. Oil - 3 tsp
8. Salt - to taste
9. Ginger garlic paste - 1 tsp

Mint leaves rice preparation:

Clean and wash the mint leaves. Next grind the mint leaves and green chillies in a mixer grinder.

Take a pan and heat with 3 tsp of oil. Then add urad dal, channa dal and cashew nuts.

Fry till they change into golden brown colour. Then add the pudhina paste.

Sauté until the raw smell disappears. Now switch off the stove.

Then mix the cooked rice and pudhina paste. Mix gently.

Serve with potato chips or papad.

Methi rice

Methi rice ingredients:

1. Methi leaves – ½ cup finely chopped
2. Methi seeds – ½ cup
3. Rice – 1 cup cooked
4. Coconut – ½ cup grated
5. Red chillies – 5 or 6
6. Onion – 1 finely chopped
7. Mustard seeds – 1 tsp
8. Urad dal – 1 tsp
9. Channa dal – 1 tsp
10. Asafoetida – a pinch
11. Oil – 3 tsp
12. Salt – to taste

Preparation:

Take a pan and dry roast the methi seeds, coconut and red chillies and powder it.

Add oil in the same pan and heat.

Add mustard seeds, urad dal and channa dal.

Then add chopped onions, methi leaves and asafoetida.

Sauté for few mins.

Then mix the coconut powder and turn off the stove.

Now mix with rice.

Serve with chips or papad

Mango rice

Mango rice ingredients:

1. Rice – 2 cups (cooked)
2. Raw mango – 2 cups (grated)
3. Red chilli – 3 (broken into half)
4. Green chillies – 2 (finely chopped)
5. Urad dal – 1 tsp
6. Channa dal – 1 tsp
7. Cashew nuts – 10
8. Curry leaves – few
9. Oil – 1 tbsp
10. Salt – to taste

Preparation:

Take a pan and heat with 2 tsp oil.

Add urad dal, channa dal and cashew nuts.

Fry till they become golden brown colour.

Remove from the heat and keep it aside.

Add the remaining oil in the same pan and heat.

Add curry leaves, green chillies and red chillies.

Sauté for few seconds.

Then add the grated mango and sauté for few mins or the mango become tender.

Remove from heat.

Now mix with cooked rice and roasted nuts.

Mix gently.

Serve with chips or papad.

Lemon rice

Lemon rice ingredients:

1. Lemon - 1 (big size)
2. Rice - 2 cups (cooked)
3. Green chillies - 2 (slit into half)
4. Red chillies - 2
5. Mustard seeds - ½ tsp
4. Urad dal - ½ tsp
7. Channa dal - ½ tsp
8. Cashew nuts - 5
9. Peanuts - 2 tsp
10. Curry leaves - 7
11. Asafoetida - a pinch
12. Oil - 2 tbsp
13. Salt - to taste
14. Green chillies - 2 (slit into half)
15. Red chillies - 2

Preparation:

Heat 2 tbsp of oil in a pan and add mustard seeds, urad dal, cashew nuts, peanuts, and channa dal.

When the dales colour change into light golden brown colour then add curry leaves and red chillies.

Remove all the ingredients form the pan and keep it aside.

Now add the remaining oil and add turmeric powder, asafoetida and green chillies. Sauté for a min. Then add lemon juice. Cook for 2 to 3 mins.

Then switch off the stove and mix with salt and cooked rice.

Lemon rice is ready to eat.

Potato chips and papad are good combination .

Kashmir pulav

Kashmir pulav Ingredients:

1. Basmati rice – 2 cups
2. Milk – ½ cup
3. Cream – ½ cup
4. Water – 3 cup
5. Cumin seeds – ½ tsp
6. Cloves – 2
7. Cardamoms – 2
8. Cinnamon – small stick
9. Bay leaf – 1
10. Ghee – 1 tbsp
11. Saffron strands – a pinch
12. Saffron colour – small pinch (optional)
13. Salt – to taste
14. Cashwenuts – 5
15. Pista – 5
16. Badam – 5
17. Kismis - 5 (dry grapes)
18. Fruits – for garnishing (as you wish)

Pulao Preparation:

1. Clean and wash the rice.

Drain all the water and keep it aside.

Take a heavy bottomed pan and heat with ghee.

Add cumin seeds, bay leaf, cinnamon, cardamom and cloves.

Saute for few mins.

Then add the washed and drained basmati rice and fry for 2 mins.

Now add cream, milk, saffron strands and saffron colour.

Combine gently.

Add water, salt and combine gently.

Bring it to boil.

Then close with a lid and cook on low flame till each grain should be cooked and separate.

Remove from heat and garnish with chopped fruits and fried nuts and mix gently.

Keep it covered for the flavours to blend.

Serve hot with raitha.

Note:

Take a pan and heat with 2 tsp of ghee.

Roast the cashewnuts, badam, pista and dry grapes.

Remove from pan and keep it aside.

Wash and cut the fruits into small pieces and keep it aside.

Ghee rice

Ghee rice Ingredients:

1. Basmati rice – 2 cups
2. Onion – 1 finely sliced
3. Ghee (Clarified butter) – 2 tbsp
4. Cinnamon – small stick
5. Cumin seeds – ½ tsp
6. Cardamom – 2
7. Clove – 2
8. Cashew nuts - 6
9. Ginger – 1 inch piece
10. Garlic – 2 flakes
11. Green chillies – 2 or to taste
12. Salt – to taste

Preparation:

Make a paste with ginger, garlic and green chillies and keep aside.

Take a pressure cooker and heat with ghee.

Add cinnamon, cardamom, cloves and cashew nuts and fry for few seconds.

Then add sliced onions and sauté till they turn into golden yellow colour.

Now add the ginger garlic and green chillies paste and sauté till the raw smell disappears.

Now add the rice and fry for about 2 to 3 mins.

Then add 4 cups of water and salt.

Combined well and close the pressure cooker.

Now pressure cook for 2 whistles and switch off the stove.

Serve hot with raita or any side dish of your liking.

Fried Rice

Fried Rice Ingredients:

1. Rice – 1 cup (cooked)
2. Spring onion – 1 bunch
3. Carrot – 1
4. Beans – 10
5. Green peas – ¼ cup (cooked)
6. Chilli sauce – 1 tsp
7. Oil – 2 tbsp
8. Cloves – 2
9. Cardamom – 1
10. Cinnamon – 1 inch stick
11. Salt – to taste

Preparation:

Peel and finely chop the carrot.

Finely chop the beans.

Dry roast cinnamon, cardamom, cloves and powder it.

Take a pan and heat with oil.

Add chopped carrot and beans.

Sauté till the vegetables become tender.

Then add cooked peas and salt.

Combine well and sauté for a min.

Add chilli sauce and ground powder and combine well.

Sauté for few seconds.

Now add the cooked rice and combine gently.

Serve hot.

Curry leaves rice

Curry leaves rice ingredients:

1. Curry leaves- 1 cup
2. Rice- 2 cups (Cooked )
3. Black gram- 1 tsp
4. Bengal gram- 1 tsp
5. Red chillies-4
6. Coriander seeds – 1 tsp
7. Turmeric powder- 1/2 tsp
8. Salt to taste
9. Gingelly oil- 2 tsp

Curry leaves rice procedure:

Mix the hot cooked rice with a spoon of gingelly oil.

Heat a kadai and pour 1 tsp of oil.

Add the black gram, Bengal gram, coriander seeds and red chillies.

Fry them and when they become slightly golden brown colour, add turmeric powder and the curry leaves and fry it until crisp. Take them away.

When cooled, powder all of these ingredients coarsely.

Add this powder to the rice with enough salt.

Mix gently.

Serve with potato chips.

Curd rice

Curd rice ingredients:

1. Rice - 1 cup (cooked)
2. Curd or yogurt - 2 cup
3. Mustard seeds - ½ tsp
4. Urad dal - ½ tsp
5. Channa dal - ½ tsp
6. Dry red chilli - 1
7. Ginger - ½ inch (minced)
8. Green chillies - 1 (finely chopped)
9. Oil - 2 tbsp
10. Curry leaves - 5

Yogurt Rice Preparation:

Take a pan and heat with 2 tsp of oil and add mustard seeds.

When they start to crackle then add urad dal, channa dal, ginger, curry leaves, red chilli and green chilli.

Remove from the stove and mix with rice, curd and salt.

Pickle is the best combination for curd rice.

Coriander Rice

Coriander rice ingredients:

1. Rice - 2 cups (cooked)
2. Coriander - 1 bunch
3. Green chillies - 7
4. Cashew nuts - 5
5. Urad dal - 1 tsp
6. Bengal gram dal - 1 tsp
7. Oil - 3 tsp
8. Salt - to taste

Coriander rice preparation:

Clean and wash the coriander leaves. Next grind the coriander leaves and green chillies in a mixer grinder.

Now take a pan and heat with 3 tsp of oil. Then add urad dal, channa dal and cashew nuts.

Fry till they change into golden brown colour.

Then add the coriander paste. Sauté until the raw smell disappears.

Now remove from the stove and mix with cooked rice. Mix gently.

Serve with potato chips or papad.

Coconut Rice

Coconut rice ingredients:

1. Rice – 1 cup (cooked)
2. Coconut – ½ cup (shredded)
3. Onion – 1 lengthwise chopped
4. Green chillies – 2 chopped
5. Ginger - ½ inch piece
6. Cardamom - 2
7. Mustard seeds – ½ tsp
8. Urad dal – ½ tsp
9. Channa dal – ½ tsp
10. Cashew nuts – 5
11. Curry leaves – 5
12. Coriander leaves - few
13. Oil – 4 tsp
14. Salt – to taste

Coconut rice preparation:

Heat a pan with oil. Add cardamom. Then add mustard seeds, urad dal, channa dal and cashew nuts.

When they colour change to golden brown add curry leaves, onion, coconut and green chillies.

Sauté until the raw smell disappears.

Then add the cooked rice and salt. Mix gently.

Serve with papad or chips.

Bisibelabath

Bisibelabath ingredients:

1.Rice - 1 cup
2. Toor dhal - 3/4 cup
3. Vegetables - 2 cups (as you wish)
4. Tamarind - lemon size
5. Onion - 1 (sliced)
6. Coconut - 1 tbsp (grated)
7. Ghee - 1 tbsp
8. Oil - 1 tbsp
9. Salt to taste
10. Coriander leaves - few
11. Bay leaf – 2
Bisibelabath powder ingredients:
1.Rice - 1 tbsp
2. Red chillies - 10
3. Coriander seeds - 2 tbsp
4. Mustard seeds - 1 tsp
5. Cumin seeds - 1 tsp
6. Peppercorns - 1/2 tsp
7. Fennel seeds - 1tsp
8. Urad dhal - 1 tsp
9. Chana dhal - 1 tsp
10. Cinnamon - 1"
11. Cradamom - 3
12. Badi laung - 5
13. Turmeric powder - 1/4 tsp
14. Coconut - 2 tbsp (grated)
15. Asafoetida - a pinch
16. Curry leaves - few
17. Ghee - 2 tbsp

Powder preparation:

Take a pan and heat with ghee.

Add all the powder ingredients except asafoetida.

Roast on low flame untill they turn into golden brown colour.

Remove from flame and add asafoetida.

Allow it to cool for sometime.

Then grind it to a coarse powder.

Allow to cool and store in an air tight container.

Use as required.

This will keep fresh for months in an air tight container.

Bisibelabath Preparation:

First cook rice and dhal separately.

Soak the tamarind in 1 cup of water for 20 mins.

Squzee and extract the juice and keep aside.

Take a pan and heat with ghee.

Add onions and saute on low flame till they turn transparent.

Add vegetables and little amount of salt.

Close with a lid and cook on low flame till they become tender.

Now add cooked rice and dhal.

Combine well and add tamarind extract, 3 tbsp of bisibelabath powder, coconut grating and salt.

Combine well and adjust salt.

Again close with a lid and cook for 30 mins.

Now transfer into pressure cooker and add 21/2 cups of water and again mix well.

Close with a lid and pressure cook for 1 whistle.

Now remove from flame and allow it to cool for 10 mins.

Then transfer into servind bowl.

Bisibelabath is ready to serve.

Serve hot with melted ghee, papad or any other side dish of your choice.

Carrot Rice

Carrot rice ingredients:

1. Rice - 2 cup (cooked)
2. Grated carrot - 1 cup
3. Peas - 1 cup (boiled)
4. Onion - 1 chopped
5. Green chillies - 5
6. Turmeric powder - ¼ tsp
7. Mustard seeds - ¼ tsp
8. Urad dal - ½ tsp
9. Channa dal - ½ tsp
10. Cashew nuts - 7
11. Curry leaves - few
12. Red chilli powder - ¼ tsp
13. Salt – to taste

Carrot rice preparation:

Heat a pan with 1 tsp of oil. Add mustard seeds, urad dal, channa dal, cashew nuts and curry leaves.

When the nuts colour change to light brown colour add chopped onions and green chillies.

Fry till the onion colour changes to golden brown colour. Now add turmeric powder, chilli powder, salt and grated carrot.

Mix well and close the pan with a lid and cook on low flame till the carrot is cooked.

Then add the boiled peas and mix well. Now add the cooked rice and mix gently.

Finally garnish with coriander leaves.

If you want add few drops of lemon juice.

Serve with potato chips or spicy potato roast.